Ingredients 3/4 cup plain flour 1/4 cup self raising flour 1/2 tsp baking powder 1/8 cup castor sugar 1 egg, separated 3/4 cup milk 50g butter, melted Instruction 1. Preheat waffle maker for 10 minutes. 2. Sift the flours and baking powder into a large bowl. Stir in sugar and combine well. 3. Combine egg yolk with milk and whisk until smooth. 4. Make a well in the centre of the dry ingredients and pour in the combined egg and milk mixture. Add melted butter and stir, using a wooden spoon, stir until batter is smooth. 5. Place egg whites in a clean, glass bowl, and beat until stiff peaks form. Gently fold into the mixture in two batches. 6. When waffle maker is ready, pour 1/3 cup mixture into the centre of the lower plate. Close the lid and gently press handles together to distribute mixture evenly over the cooking plate. 7. Cook waffles for 2.5 – 3 minutes, or until golden and crisp. 8. Repeat with remaining batter. 9. Serve, warm or cool with cream or ice cream and fruit, if desired. Variation: add 1 mashed banana to the batter
Ingredients 1/2 cup green bean 1/4 cup barley 1 litre water 2 pandan leaves, washed and cut off dead edges 1 big lump of crystal rock sugar (about 35g) Instructions 1. Wash green beans in running tap water. 2. Place beans in a pot of water. Bring beans and water to a boil over medium heat. Cover with lid. 3. Briefly was pearl barley, and place in the pot, when water boiled. 4. Tie pandan leaves together into a knot. Add in pandan leaves and rock sugar into boiling water. 5. Reduce heat to low fire, simmer for about 45 minutes to 1 hour, or until beans have slightly expanded out of their skins. Texture of beans and barley should be soft and fluffy. Serves 2.